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Thai coconut courgetti soup

Name: Thai coconut courgetti soup
Total time: 40 min
Ingredients: courgettes 4 larger or 6 medium, at room temperature; coconut oil; coconut milk 2 x 400g tins; vegetable or chicken stock 700ml; palm sugar 1 tbsp; lime 1, plus wedges to serve; fish sauce 1-2 tbsp; coconut cream to serve; shallots 4, chopped; red chillies 6 (seeded if you like); lemongrass 2 stalks, outer layer removed and finely chopped; garlic 6 cloves, peeled; galangal or ginger a thumb-sized piece, peeled and sliced; coriander a bunch, leaves and stems separated (leave a few leaves to serve); shrimp paste 2 tsp; lime leaves 6, finely shredded; ground cumin 1 tsp; ground coriander 1 tsp

40 minutes
serves 6
Easy

We've taken our courgetti obsession to the next level with this easy, healthy Thai coconut courgetti soup. Starting with room temperature courgettes means the soup won't cool down much when you pour it into the bowl and the courgette won't go soggy

Published: May 25, 2016 at 11:51 am

Ingredients

courgettes 4 larger or 6 medium, at room temperature
coconut oil
coconut milk 2 x 400g tins
vegetable or chicken stock 700ml
palm sugar 1 tbsp
lime 1, plus wedges to serve
fish sauce 1-2 tbsp
coconut cream to serve
shallots 4, chopped
red chillies 6 (seeded if you like)
lemongrass 2 stalks, outer layer removed and finely chopped
garlic 6 cloves, peeled
galangal or ginger a thumb-sized piece, peeled and sliced
coriander a bunch, leaves and stems separated (leave a few leaves to serve)
shrimp paste 2 tsp
lime leaves 6, finely shredded
ground cumin 1 tsp
ground coriander 1 tsp

Method

Step 1

To make the curry paste, bash the shallots, chillies, lemongrass, garlic, galangal and coriander stems in a large mortar with a pestle until it forms a paste (or you can whizz in a blender instead, if you like). Add the shrimp paste, lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
Step 2

Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles.
Step 3

Heat 2 tbsp coconut oil in a large pan and fry 6 tbsp of the curry paste until fragrant, about 2 minutes. Add the coconut milk, stock and palm sugar and simmer for 10 minutes. Divide the courgetti between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgetti. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.

Best spiralizers to make courgetti

Spiralizers are a nifty kitchen gadget for creating gorgeous long spirals of fruit and veg – spiralized courgette in particular makes for a delicious, healthy alternative to spaghetti. We’ve tested five spiralizers to suit any budget, so click here on to find out which is right for you.